Yorkshire Wolds Cookery School Recipe: Stromboli


We would like to share with you one of our favourite recipes… Stromboli!

Similar to pizza or calzone but longer, rolled and cut into slices so great for sharing or to serve to a crowd. Trust us it is absolutely delicious and perfect for the party season!
Please let us know how you get on. We’d love you to tag us on Instagram or Facebook in your pictures.


Stromboli Ingredients:

For the dough:
450g strong white flour (G)
7g sachet easy blend dried yeast
10ml sea salt
45ml olive oil plus extra to drizzle
300ml water

30ml (2tbs) olive oil
150g mozzarella cheese, torn (M)
Handful of whole basil leaves
100g provolone cheese in 1cm cubes (M)
75g prosciutto or Parma ham
2/9 thyme sprigs
2ml course sea salt
Extra virgin olive oil for drizzling
15ml semolina (G)


Stromboli Method:

1. Make the dough – in a large bowl, mix the flour, yeast and the salt. Make a well in the centre and pour in the oil. Gradually add the water, mixing until you have a soft, but not sticky dough.

2. Place the dough on a lightly floured work surface and knead for 10 minutes until the dough is smooth. Place back in the bowl and cover with cling film. Leave in a warm place for 45-60 minutes, or until doubled in size.

3. When the dough has sufficiently risen, remove from the bowl and knead lightly four or five times, taking care not to knock out all of the air.

4. Sprinkle the semolina over the work surface. Roll out the dough into a rectangle, 33 x 28cm (13 x 11”)

5. Preheat the oven to 200°c – 180°fan – gas 6. Lightly oil a large baking sheet.

6. Sprinkle the mozzarella and basil over the rectangle, and then drizzle over half of the oil, leaving a small border around the edges. Top evenly with the provolone and the prosciutto. Roll up like a swiss roll, tucking in the ends.

7. 4 Lift the roll gently onto the oiled baking sheet with the join underneath. Cover with a cloth or loose fitting plastic bag and leave for 15 minutes. (the dough will not rise much at this stage)

8. Remove the cover and pierce the roll all over with the point of a sharp knife right through to the baking sheet. Lightly brush the surface with the remaining olive oil and sprinkle over the coarse sea salt. Tuck the thyme sprigs into the surface of the dough.

9. Bake for 30-35 minutes, or until cooked through and lightly golden. Drizzle over a little extra virgin oil and transfer to a wire rack to cool.

Cereals – Gluten (G)
Milk –(M)

To view our cookery classes please visit the Yorkshire Wolds Cookery School page on our website.